Better-Than-Takeout Beef With Broccoli

• 份量: 5 servings
• 活動時間: 10 minutes
• 總時間: 20 minutes

食材

1 to 1.25 pounds flank steak (sliced into thin strips, no more than 1/4-inch thick)

1/4 cup cornstarch

3 tablespoons olive oil (divided)

2 tablespoons sesame oil (divided)

4 cloves garlic (pressed or finely minced)

1 to 2 teaspoons ginger (or to taste (fresh or dried is okay, use less dried than you would fresh)

1/2 cup low-sodium soy sauce

1/2 cup water

3/4 cup dark brown sugar (packed, or to taste* as detailed in step 3 (light brown sugar may be substituted)

4 to 6 cups broccoli florets (dependent on preference for broccoli)

2 to 3 green onions (sliced into 1/4-inch long segments)

red pepper flakes (optional and to taste)

sesame seeds (optional for garnishing)

步驟

To a large ziptop bag, add the steak, cornstarch, seal, and toss to coat. Set aside while preparing the sauce.

To a medium saucepan, add 1 tablespoon olive oil, 1 tablespoon sesame oil, garlic, ginger, and heat over medium-high for about 1 minute, or just until garlic is fragrant, taking care not to scorch it.

Add the soy sauce, water, brown sugar, and stir until the sugar has dissolved. Bring to a boil and allow it to boil for about 2 to 3 minutes. Then reduce the heat to low and simmer for about 5 minutes, or until slightly thickened and reduced. While it simmers, sear the steak.*Brown sugar is essential for this recipe in order to mimic the better-than-takeout kind of (Americanized) beef with broccoli many people are accustomed to. The majority of readers do not find 3/4 cup too sweet. However, if you're a person who does not like sweet with your savory, you may want to consider reducing to 1/2 cup, or even less.

To a large skillet, add the remaining 2 tablespoons olive oil, 1 tablespoon sesame oil, and the steak. Cook over medium-high or high heat until steak is cooked through, about 5 to 7 minutes, flipping the pieces intermittently to ensure even cooking.

Add the broccoli.

Evenly drizzle in the soy sauce mixture, noting it will bubble up dramatically. Toss the beef and broccoli to coat evenly with the sauce. Simmer for about 3 to 5 minutes at medium-high, or until the broccoli is as crisp tender as desired.

OptionalIf your sauce hasn't thickened up as much as you'd like and your broccoli is done or nearly done, and you want a sauce that clings better and isn't as thin, simply dissolve 1 tablespoon cornstarch in 1 tablespoon water (called a slurry), add it to the skillet, stir for about 1 minute, or until your sauce has thickened to your desired level. Since I used 6 cups broccoli, the natural water and juices that escaped from it thinned out my sauce, so I needed to use a slurry.

Turn off the heat, add the green onions, and stir to incorporate.

Optionally, evenly sprinkle with red pepper flakes (makes the dish taste more authentic and gives it flavor without adding much heat), optional sesame seeds, and serve immediately.

營養

• 卡路里: 443 kcal
• 總脂肪: 19 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 14 g
• 膽固醇: 54 mg
• 鈉: 1002 mg
• 總碳水化合物: 46 g
• 膳食纖維: 2 g
• 總糖: 34 g
• 蛋白質: 24 g